Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Pastry flour |
| 1 tablespoon | Baking powder |
| 1 cup | Buttermilk |
| 2 \N | Eggs |
| 1 ounce | Vanilla oil |
| 2 ounces | Sugarcane syrup |
| 1 cup | Blueberries |
| \N \N | Sugar for sprinkling |
| \N \N | Mint leaves |
| \N \N | Blueberry puree |
ACCOMPANIMENTS
In a medium bowl combine pastry flour and baking powder. Add buttermilk, eggs, vanilla oil, and sugarcane syrup and mix well. Let sit for 10 minutes.
In a heated saute pan spoon the batter into a ring mold lined with parchment paper. Sprinkle with ¼ cup of blueberries and sprinkle with sugar. Cook until a brown crust forms and flip.
Serve with blueberry puree and mint leaves.
Yield: 4 pancakes
Converted by MC_Buster.
Per serving: 319 Calories (kcal); 12g Total Fat; (31% calories from fat); 20g Protein; 37g Carbohydrate; 383mg Cholesterol; 1839mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 1 ½ Fruit; 1 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9341 Converted by MM_Buster v2.0n.